In a large bowl, combine all ingredients and mix until well blended. I usually use my hands.

Cover the bowl and let it rest for at least 30 minutes before wrapping.

Cut pieces of wax or parchment paper in 12x12cm sizes.

Spoon a spoonful of the meat into a wrapper and spread along one side forming a log, approximately 8-10cm long and 2cm thick. Roll and wrap then fold both ends to close and seal.

Place the Longganisas in a plastic bag or box and store in the fridge at least overnight before cooking. It can be in the fridge for several days or store in the freezer if planning to store longer.

To cook, remove wax paper and fry in 3-4 Tablespoon oil over medium heat, turning a few times until all sides are browned and cooked through.